Together Again : Making Moon Cakes

We first met at University of Malaya in 1970 and have been friends since and some of us even became next door neighbours! Many became couples and married after graduation. Some remain single and others married outside the group and even left Malaysia .


Last week we had a gathering and after a sumptious pot luck of more than 8 dishes with poached peaches and icecream for dessert : Kah Jin taught us to make moon cakes with Regina (his wife ) giving some of the well meaning suggestions at the back. Tom was full of humour trying to crack us up every other minute.

Next year we will be celebrating 40 years together as friends! What a great journey of lasting friendship!

Have you heard of this old rhyme?
Meet new friends but keep the old?
One is silver the other gold?


All ingredients must be precision weighed (this is a diet calorie weighing scale : scared?)

The Master Hand.

Red salted egg yolks. The ducks which laid these eggs did not eat enough oysters and shell fish (Ref: Wong Meng Lei - Rajang Basin)

Lotus paste and melon seeds - the jewels of Chinese mooncakes.

Once you've got the ball of lotus paste rounded up and firm you need to make a nice deep hole with your thumb and place the nice salted egg yolk in. Easy peasy.

It was a tight squeeze but it was a merry time challenging each other to make the best balls.

He was top of the Chef Class. You must cook with all your heart and soul.

Press the mooncake with all the fillings into the mould like this. Press Press Press!

Waiting for the mooncakes after the second basting. Sharing is easy when we know each other like the palm of our own hand.

Our beautiful mooncakes (filled with lotus paste and melon seeds with one egg yolk. :)